I took this as an opportunity to test and publish a new chocolate chip cookie recipe: a recipe for crispy chocolate chip cookies with a satisfying crunch. With their crackly tops, crisp buttery edges, and overflow of chocolate chips– I have a feeling even soft chocolate chip cookie fans will get a kick out of these. Let’s do this!!

BEHIND THE RECIPE

All chocolate chip cookies– whether they’re soft, chewy, or crispy– are made from the same ingredients. Flour, leavener, salt, butter, sugars, eggs, vanilla, chocolate chips. It’s the ratio of ingredients and simple modifications that create the textural differences. Let’s take a look at some of my chocolate chip cookie recipes and how they differ from others.

Soft chocolate chip cookies: Creamed butter and sugar create a light base. More brown sugar than white sugar and the addition of cornstarch add to their softness.

Crispy-edged chocolate chip cookies from Sally’s Cookie Addiction cookbook (page 26): More white sugar than brown sugar and milk help create spread and a crispier cookie, creamed butter and sugar create a soft and light center. I’d say these are the perfect blend of soft, chewy, and crispy. Definitely one of my favorites!

And that brings us to today’s crispy chocolate chip cookies:

Melted butter for a chewy and dense center.

More white sugar than brown sugar. Brown sugar is soft and we want less softness in the cookie.

Milk helps the cookies spread so the edges are crispier.

A little liquid sweetener (honey) melts and crisps, also creates a crackly surface.

Creaming butter and sugar together, like you do for most cake recipes, aerates the cookie dough. This creates a fluffy base and a softer cookie. We’re not looking for that today, so let’s do it differently with melted butter. Whisk it with white and brown sugars, a little liquid sweetener (honey), 1 egg yolk, vanilla extract, and milk. Liquids like honey and milk help the cookies spread out and crisp up. Too much milk, however, can produce a soft cookie– so honey makes up for the difference. It also gives the cookies a crackly top and a little extra sweetness. Light corn syrup can serve as a substitute for the honey.

Use 10 Tablespoons of butter. This is 2 Tablespoons more than 1 traditional stick of butter. The extra 2 Tablespoons add enough fat to the cookies so they (1) spread out more and (2) taste more buttery!

You’ll notice we leave out the egg white. Why? Egg whites fluff up when beaten or whisked. Awesome for meringue, not so much for crispy cookies. We want to avoid the fluff, so leave the egg white out. You can freeze the leftover egg white, add it to your morning egg scrambles, or use it in recipes calling for egg whites.

The dry ingredients– flour, baking soda, and salt– don’t require any special modifications or changes. Most of the playing around is with the wet ingredients.

To Chill or Not to Chill?

Leaving that in the baker’s hands!!! I tested this recipe 3 ways.

I chilled the cookie dough for 2 hours, my usual amount of time, and the cookies had a lovely crisp edge with a chewy center. They were delicious, but tasted like all my other chocolate chip cookies. I wanted something different– a thinner cookie with an overall crunch. So I chilled the cookie dough for 1 hour. The edges were super crispy and the centers were slightly chewy. They were REALLY tasty. Finally, I tested the cookie dough without chilling it. Cookies were thin and crisp. We loved them.

So it all depends on what you want. (1) Thin and mega crisp– skip the chilling. (2) A little thicker, a little chew, and a lot of crisp– chill for 1 hour. (3) Thicker with less crisp– chill for 2+ hours. I appreciate that this cookie recipe works all 3 ways. The great news is if you want a thin and crisp cookie, you can completely skip the chilling!

Regardless if you chill the cookie dough or not, roll the balls on the smaller side. The oven, heated to a higher temperature, can bake the edges AND the centers more evenly when they’re small. About 1 Tablespoon of cookie dough per cookie.

For that pleasing CRUNCH when you bite into one, let the cookies cool completely. This is a true test to your self control! The longer the cookies cool, the crispier they’ll be. I suggest using a cooling rack; a cooling rack circulates air to the bottoms of cookies and, as a result, cools them quicker and more evenly.

Many of you have asked for a crispy chocolate chip cookie, so I’m thrilled to share the recipe today. They’re the perfect chocolate chip cookie if you’re looking for a satisfying buttery crunch!

Directions:

See step 4. If not chilling the cookie dough, preheat oven to 375°F (191°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Whisk the flour, baking soda, and salt together in a large bowl. Set aside.

Whisk the melted butter, granulated sugar, brown sugar, honey, egg yolk, milk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely combined. Fold in the chocolate chips. (You can use a mixer for this step if needed.) Dough will be soft.

For thin and crisp cookies, do not chill the cookie dough and proceed with step 5. For slightly thicker and crisp cookies, cover and chill the cookie dough in the refrigerator for 1 hour then preheat the oven. For slightly thicker cookies with soft centers and crisp edges, cover and chill the cookie dough in the refrigerator for 2 hours then preheat the oven.

Roll cookie dough into balls, 1 scant Tablespoon of dough per cookie, and arrange 2 inches apart on the baking sheets. Bake for 10-11 minutes or until browned on top and around the sides.

Remove from the oven and allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely. Cookies crisp up as they cool.

Make ahead tip: Cookies stay fresh lightly covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature, preheat the oven, then continue with step 5. Keep in mind that cookies are the thinnest and crispiest when baked right away. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

Made these last night for the first time and they’re great! The small size and flavor make them dangerously addicting. My husband and I kept finding ourselves walking back to the cooling rack to grab one. I popped them in the fridge for an hour or 2, didn’t time them. They were resting while I made dinner then I pulled them out of the fridge onto the countertop while the oven was preheating. I think they’re definitely best that same day, I saved them in a gallon ziplock bag and found they got a bit softer the next day. Still good, just missing that crisp from being fresh of out the oven. I followed the recipe exactly as written. Mine took an even 10 minutes to be perfect. They have a good chew to them and the flavor is exactly that of a chocolate chip cookie. My kids enjoyed the small size too. It reminded us of the ones from Souplantation, although these were a bit softer. I think next them the only difference I’ll make is not refrigeration them, just to see which style I like best. I tend to love a big ooey gooey cookie but every now and them a crispy cookie is a tasty option. I was originally concerned that they would be too crispy but don’t worry, they’re “crispy” NOT “crunchy” which is good. I’ll definitely be making these again 🙂

I tried this recipe yesterday and looooove it! I’m a big fan of crispy cookies (especially straight from the oven )
I’m wondering if you have any storage tips to keep them crispy? I put mine in a Tupperware after cooling and within a few hours they were soggy and cakey and all the wonderful crisp was gone
Sophie

Dear Sally,
I made these today and it taste awesome. But the thing is … my cookies did not spread out like yours.. mine was like a cute little dome. Not sure what went wrong…
Looking forward to your advice.. Many thanks Yar…

I pat mine down almost to the exact same shape and size I want them to be when they come out. I make mines suuuuper flat, so they come up just a little bit taller and puffier, but they don’t really spread a lot in the oven. When I spread them out so thinly, they come out extra crispy!

Same with me! I read and reread the recipe and followed to T! Popped them in the preheated oven as soon as they were ready – but still got dome shaped, soft in the centre Cookies! They taste delish though I wonder what I need to do to get them thin like Sally’s.?

I’ve made these twice now, and I plan on doing them again today! The first batch I made I put the cookies in the mold like the recipe told me to, but to my surprise they were not really crispy. The next time I baked them I patted them really thin on the cooking rack, I thought it could spread and be a disaster but this recipe is PERFECT for that, they puff up a little bit, just enough to make the cookie have more body.

I’m the kind of person that likes super, super crispy cookies, I’m fine without any chewiness, so this worked for me well. I also tend to really brown them because I love the flavor it gives. Speaking of flavor, it’s super nice! I did tweak the recipe to my liking, adding less chocolate so that the cookie would taste sweeter. I also don’t add the 2 tbsp of vanilla filled up to the brim because the first batch I made I felt a weird aftertaste, like a bitterness from the vanilla.

These are the only cookies I’ve ever baked where I can eat them on the second day and they’re still as crispy and delicious. Seriously, I found my go-to recipe!

My husband & I have been devotees of your Crispy chocolate chunk cookies for a couple years, but after tasting these there’s no going back! If I chill them in the fridge they’re similarly soft in the middle but with a bonus crispy edge, and the flavor is somehow so much better! Where is the magic? Is it those bonus tablespoons of butter? I’ve never struggled so much with getting cookie dough into the oven instead of eating it straight from the bowl. YUM. Thanks for another amazing recipe, Sally!

Hello Sally, I was so excited to see your recipe for crispy chocolate chip cookies. While my husband loves anything that I make, he is especially fond of CRISPY cookies. They were absolutely delicious!! That being said, I followed your instructions diligently and they did
not come out crispy. I’ve gone over the recipe again and can’t see where I went wrong.
Do you have any suggestions? I am going to try making them again and really would like
to see them come out crisp. Thank you so much. I love your site!

I saw your Dark chocolate cranberry almond cookies and would love to make this recipe, but I
I love crispy cookies not thick. Is is possible to add cranberries & almonds to this recipe and not mess it up?
Thank you for the info I your recipes

Reviews

Made these last night for the first time and they’re great! The small size and flavor make them dangerously addicting. My husband and I kept finding ourselves walking back to the cooling rack to grab one. I popped them in the fridge for an hour or 2, didn’t time them. They were resting while I made dinner then I pulled them out of the fridge onto the countertop while the oven was preheating. I think they’re definitely best that same day, I saved them in a gallon ziplock bag and found they got a bit softer the next day. Still good, just missing that crisp from being fresh of out the oven. I followed the recipe exactly as written. Mine took an even 10 minutes to be perfect. They have a good chew to them and the flavor is exactly that of a chocolate chip cookie. My kids enjoyed the small size too. It reminded us of the ones from Souplantation, although these were a bit softer. I think next them the only difference I’ll make is not refrigeration them, just to see which style I like best. I tend to love a big ooey gooey cookie but every now and them a crispy cookie is a tasty option. I was originally concerned that they would be too crispy but don’t worry, they’re “crispy” NOT “crunchy” which is good. I’ll definitely be making these again 🙂

I’ve made these twice now, and I plan on doing them again today! The first batch I made I put the cookies in the mold like the recipe told me to, but to my surprise they were not really crispy. The next time I baked them I patted them really thin on the cooking rack, I thought it could spread and be a disaster but this recipe is PERFECT for that, they puff up a little bit, just enough to make the cookie have more body.

I’m the kind of person that likes super, super crispy cookies, I’m fine without any chewiness, so this worked for me well. I also tend to really brown them because I love the flavor it gives. Speaking of flavor, it’s super nice! I did tweak the recipe to my liking, adding less chocolate so that the cookie would taste sweeter. I also don’t add the 2 tbsp of vanilla filled up to the brim because the first batch I made I felt a weird aftertaste, like a bitterness from the vanilla.

These are the only cookies I’ve ever baked where I can eat them on the second day and they’re still as crispy and delicious. Seriously, I found my go-to recipe!

My husband & I have been devotees of your Crispy chocolate chunk cookies for a couple years, but after tasting these there’s no going back! If I chill them in the fridge they’re similarly soft in the middle but with a bonus crispy edge, and the flavor is somehow so much better! Where is the magic? Is it those bonus tablespoons of butter? I’ve never struggled so much with getting cookie dough into the oven instead of eating it straight from the bowl. YUM. Thanks for another amazing recipe, Sally!

I tried this recipe yesterday and looooove it! I’m a big fan of crispy cookies (especially straight from the oven )
I’m wondering if you have any storage tips to keep them crispy? I put mine in a Tupperware after cooling and within a few hours they were soggy and cakey and all the wonderful crisp was gone
Sophie

Dear Sally,
I made these today and it taste awesome. But the thing is … my cookies did not spread out like yours.. mine was like a cute little dome. Not sure what went wrong…
Looking forward to your advice.. Many thanks Yar…

I pat mine down almost to the exact same shape and size I want them to be when they come out. I make mines suuuuper flat, so they come up just a little bit taller and puffier, but they don’t really spread a lot in the oven. When I spread them out so thinly, they come out extra crispy!

Same with me! I read and reread the recipe and followed to T! Popped them in the preheated oven as soon as they were ready – but still got dome shaped, soft in the centre Cookies! They taste delish though I wonder what I need to do to get them thin like Sally’s.?

My Cookbooks

@sallysbakeblog

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally